Label
All
0
Clear all filters

Sponge Method

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Sponge doughs are prepared in two stages. For this reason, the procedure is often called the sponge-and-dough method. This procedure gives the yeast action a head start.

The first stage is called a sponge, a yeast starter, or a yeast pre-ferment. All of these terms mean the same thing. Pre-ferments are discussed in more detail in chapter 7.

There are many variations of the sponge method, so the steps indicated in the procedure here are general. Variations on the sponge method are discussed in more detail in chapter 7 because they play an important part in the production of artisan breads. The procedure given on this page, however, will enable you to prepare the conventional sponge doughs in this book.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title